Potato Leek Soup with Gruyere

A very popular and tasty soup – I’ve never met anyone who didn’t like it (even those who don’t like potato soup). It could easily be adapted to be vegan. (For TJ fans – all the ingredients are readily available at TJs).

Ingredients

• 3 tablespoons butter
• 3 large leeks, washed well, trimmed and thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 2 lbs russet potatoes, washed and diced into 1-inch pieces
• 4 cups vegetable broth
• 1/2 cup white wine
• 2 1/2 cups water (or to taste)
• 1/4 cup flour
• 8 oz gruyere cheese, grated
• salt & pepper to taste

Method

1. In a large pot or Dutch oven, melt the butter over medium high heat. Add the sliced leeks and sauté for 5 minutes until leeks are soft. Add the garlic and thyme add cook for 2 minutes more.
2. Then add the potatoes, white wine, vegetable broth, and 2 cups of water.
3. Bring to a boil, then reduce heat to a simmer, and cook for about 10 minutes until potatoes are just tender.
4. While potatoes are cooking, whisk together the remaining 1/2 cup of water with the flour in a small bowl. Whisk the flour-water mixture into the soup once the potatoes are tender and simmer for another 5 minutes.
5. Remove the soup from heat, remove 2-3 cups of the soup from the pot to a blender and blend in the cheese, then slowly stir the cheesy soup mixture back into the soup pot.
6. Season with salt and black pepper and serve hot.